Prep 5 mins
Cook 5 mins
With this dish you put toppings over cold ramen, dressed with a sesame and soyu vinaigrette. You can be creative with the toppings: cool, raw veggies, rolled omelet (common in Japanese cuisine), cold meats and seafood, basically any kind of light, fresh salad topping. I used to get this in an "instant" package, like you usually see ramen at the grocery story, but the Asian market by me closed down so I had to learn to make it myself. This recipe is only for the dressing.
- 1⁄2 cup rice vinegar (mirin) or 1⁄2 cup seasoned rice vinegar (mirin)
- 1⁄4 cup soy sauce or 1⁄4 cup ponzu sauce
- 1 tablespoon brown sugar, omit if using seasoned rice vinegar
- 1 teaspoon dried parsley
- 1⁄2 teaspoon hot chili sauce (sriracha)
- 2 tablespoons tahini or 1 teaspoon sesame oil
- 1 teaspoon ground toasted sesame seeds
- 2 tablespoons peanut butter
- Combine the dressing ingredients and blend until smooth.
- You can add some water if the flavor is too strong, but since you're serving it over cold wet noodles you shouldn't have to. This will make enough for several servings, and should be stored in the refrigerator. We usually use ours up in about 2 weeks, so it should keep that long for you as well.